This creamy Mango Chia Pudding is an easy, tropical make-ahead breakfast. Made with frozen mango and yogurt, it could almost be mistaken as dessert! But it’s a nutritious, refreshing breakfast option with plenty of fiber and omega-3s from the chia seeds.
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Why You’ll Love This Recipe
- Nutritious: Mango and chia seeds are full of vitamins, fiber, antioxidants, and omega-3s – fuel your body while enjoying every bite.
- Easy and quick: Just blend, stir, chill, and you’re done. It’s that simple.
- Perfect for meal prep: Make a few jars ahead of time and keep them in the fridge for the work week.
- Naturally Sweet: Mango brings so much natural sweetness that you can leave out the syrup if you’d prefer.
- Creamy: The combo of chia and yogurt gives this pudding a rich, gloopy texture (in a good way) without feeling too heavy.
Ingredients You’ll Need
Here’s your shopping list (full measurements are in the recipe card below):
- Frozen mango (or use fresh)
- Soy milk
- Yogurt
- Chia seeds
- Vanilla extract
- Maple syrup (optional)
- White chocolate chips
Instructions
Jump to the recipe card located at the bottom of this post for the exact measurements and timings. Here’s a quick overview (it’s very easy I promise).
Step One: Blend the frozen mango, soy milk, yogurt, vanilla extract, and maple syrup until smooth.
Step Two: Transfer the mixture to a bowl, stir in the chia seeds until well combined, and let it sit. Stir again to break up any clumps, then chill for a few hours or overnight.
Step Three: Divide the mixture into individual jars or containers.
Step Four: Melt the white chocolate and pour a thin layer over the top of each jar.
Step Five: (Optional) You can swap the white chocolate for yogurt and coconut shavings.
Step Six: Place in the fridge to set the chocolate, then serve.
Substitutions & Variations
- Frozen Mango: Fresh also works! Frozen is just convenient and affordable, plus it’s available all year round.
- Soy Milk: Any milk will work here, I just prefer soy as I eat plant-based and it is a good source of protein. But any milk like dairy, almond milk, coconut milk, or oat milk will work.
- Vanilla Extract: You can omit the vanilla extract if needed.
Storage
- Refrigeration: Keep the Mango Chia Pudding in airtight containers in the refrigerator. It will stay fresh for up to 4-5 days.
Expert Tips
For the texture, make sure to stir the chia pud a few minutes after combining the wet ingredients with the chia seeds. This helps avoid clumping.
FAQ
Yes, you can use fresh mango.
Mango chia pudding can be stored in the refrigerator for up to 4-5 days in an airtight container, making it a great option for meal prep.
Yes, chia pudding is a healthy choice as chia seeds are packed with omega-3 fatty acids, fiber, and protein, making it a nutritious snack or breakfast option when combined with yogurt and fruit.
More Recipes
For easy make-ahead breakfast ideas, check out the Banana Blueberry Baked Oats for a filling and tasty start to your day. My blended Cookie Dough Oats are also a solid option if you’re in the mood for something a bit sweeter. If you want a fruity touch, the Quick and Easy Chia Jam is another great chia recipe.
This Mango Chia Pudding recipe is a refreshing and nutritious treat that’s easy to prepare. If you like this one, please consider leaving a star rating and review- it really helps me share my recipes with a wider audience!
Mango Chia Pudding
Ingredients
- 1 cup Soy milk
- 1 cup Yogurt
- 1 cup Frozen Mango
- 1/2 cup Chia Seeds
- 1 tsp Vanilla Extract
- 2 tbsp Maple Syrup (Optional)
- 1/4 cup White Chocolate Chips
Instructions
- Add frozen mango, milk, yogurt, vanilla extract and maple syrup (optional) to a blender. Blend until smooth.
- Pour into a medium size mixing bowl. Add chia seeds. Stir to combine. Rest for 5 minutes, then stir again, breaking apart any clumps.
- Transfer into individual jars or containers. Optional: melt chocolate and pour a thin layer over the top of each jar or container. Refrigerate for at least 2 hours (or overnight), or until it reaches a thick, gelatinous pudding consistency.
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